Not only is this mega simple to make, it’s also mega moist, mega tasty and moreish. The flavours and textures combine wonderfully well. Perfect for tea time, for a picnic, for a snack, or just to grab and enjoy at any time.
Makes: 15 – 20 pieces
Level: “mega simple”
Time: About 35 minutes + cooling then another 15 minutes to add the chocolate layer
Need: A 30 x 20cm (12” x 8”) baking tin
- 300g/10oz Desiccated coconut
- 125g/4½oz caster sugar
- 3 large eggs, beaten
- 300g/10oz white chocolate, chopped
- 150g/5½oz Ground almonds
- 125g/4½oz glace cherries, halved
- 125g/4½oz stem ginger, chopped + syrup from the jar (about 50ml/1¾fl oz)
- 125g/4½oz dark chocolate (More if you want a thicker layer)
- 30g/1oz butter
1. Heat oven to 180°C / Fan 160°C / 350°F / Gas 4. Fully line the baking tin with parchment. (NB I no longer bother to use any butter or oil when lining the tin. I just wet the baking tin with a little water and fit in the parchment. It stays in place and does the job. Also – no mess, no washing up.)
2. In a large bowl, mix together all the ingredients except the dark chocolate and butter, then tip into the prepared tin and smooth the surface.
3. Bake in the oven for about 20 – 25 minutes. Leave in the tin to cool.
4. When fully cooled, remove from the tin as an inverted slab.
5. Melt the dark chocolate with the butter and brush or pour it over the inverted slab. Use a fork to score a pattern.
6. When fully cooled, cut into pieces. (Like I said: “Mega simple”)
Click this link for more tasty traybake recipes. Two of my favourites that I’m sure you’ll love too are my Blueberry and Orange Flapjack and my Double Berry Tray Bake.
Or have a look at the rest of my site for lots of other great sweet and savoury recipes. If you’d like to make a comment or ask a question please do, via the contact page.